sourced from http://marthameetslucy.typepad.com/blog/2012/03/thomas-kellers-brioche.html Brioche Adapted from Thomas Keller
This recipe will make 2 full sized loafs or 6 mini loafs. It needs to be started the night before you want to use the bread. If you want to freeze the extra loaf, immediately wrap the hot bread in foal and freeze. When ready to use, reheat (without thawing and still in the foil) in a 250° oven for 20-25 minutes.
1/3 cup warm water (110°-115°F)
One 1/4 ounce package active dry yeast (or 1/2 ounce fresh yeast)
2 1/3 cups (10 1/2 ounces) cake flour
2 cups (10 ounces) all purpose flour
1/3 cup sugar
2 1/2 teaspoons salt
6 large eggs, at room temperature
20 tablespoons (10 ounces) unsalted butter, at room temperature, cut into 1/2 tablespoon pieces, plus more to butter bowl and loaf pans
Combine the water and yeast in a small bowl. Let sit for 10 minutes, then stir until the yeast is completely dissolved.
In the work bowl of a stand mixer, whisk together the flours, sugar, and salt by hand. Put the bowl on the machine and fit with a dough hook. Add the eggs and beat for 1 minute at low speed. Slowly add the dissolved yeast and continue to beat at low speed for 5 minutes. After 5 minutes, scrape any dough off the hook, then continue beating on low for 5 more minutes. Add the butter, about 1/2 stick at a time, beating for 1 minute after each addition. Once all of the butter has been added, beat for 10 to 15 more minutes.
Place the dough in a large buttered mixing bowl and cover with plastic wrap. Set aside in a warm place until doubled in size, about 3 hours.
Turn the dough out onto a generously floured board and work out the air bubbles by folding the dough over several times while lightly pressing down on it. (Feels like Pop Rocks right?). Return dough to the bowl, cover with plastic wrap, and refrigerate over night.
Generously butter two loaf pans. Turn the dough out onto a floured surface. With floured hands (or a bench scraper) divide the dough in 1/2 and shape into two rectangles to fit the loaf pans. Place the dough in the pans and let the dough rise uncovered in a warm place until the dough is 1/2 inch about the top of the pans, about 3 hours.
Preheat the oven to 350°F. Bake the brioche until it is well browned on top and sounds hollow when tapped on the bottom, 35-40 minutes. Remove from the oven and immediately turn the bead out onto a wire rack.
If using immediately, allow the bread to cool for 10 minutes before slicing.
From Williams Sonoma - TK In a small bowl, beat the eggs with the salt until they are homogenous. Heat a 2-quart (2-l) saucier over medium-low heat and add the butter. When the butter has melted, strain the beaten eggs through a sieve into the pan. Cook, continually whisking the eggs, until they thicken yet are still very creamy and not completely set. Whisk in the crème fraîche and cook for a few seconds longer. Spoon the eggs onto warm serving plates and serve immediately. Serves 2.
Substiture creme fraiche, with a mix of 2 T heavy cream and 1t unsweetened natural yogurt.
Chef Thomas Keller explains that the key to achieving crispy-skinned fish lies in the preparation and drying of the skin prior to cooking it. To do this, make sure that your fishmonger removes all of the scales from the skin and then carefully follow Chef Keller’s instructions for removing the moisture from skin without damaging the fish’s delicate flesh.
Crispy-Skinned Fillet of Atlantic Salmon
2 skin-on salmon fillets cut from the thick part of the fillet, about 6 oz. (180 g) each, pin bones removed
Kosher salt, to taste
1/3 cup (3 fl. oz./80 ml) canola oil, or as needed
Coarse finishing salt such as Maldon sea salt or fleur de sel
Place a salmon fillet skin side up on your work surface and run your finger along the skin from the head end to the tail end several times. You will notice that when running from tail to head, the skin seems slightly rough and when going from head to tail the skin feels smooth. Starting at the tail end of the skin, place the back (dull) edge of a long knife perpendicular to the skin, then tilt it forward at a slight angle toward the head end. Gently but firmly run the knife from the tail end to the head end to squeeze out as much moisture from the skin as possible. Rinse and dry your knife, then run the knife back from the head end to the tail end and again rinse and dry your knife. The key here is to be gentle and not damage the flesh of the fish. Make as many passes as necessary until the skin no longer releases any liquid. Once you are satisfied that the skin is dry, make one more pass from head to tail to smooth out the skin. Store the fish in the refrigerator with the skin side up with plenty of air circulation around it until you are ready to cook it.
To cook the salmon, season the flesh side only with kosher salt. Heat a 10-inch (25-cm) fry pan over medium-high heat. Add enough canola oil to cover the bottom of the pan by about 1/8 inch (3 mm). When the oil begins to shimmer and release wisps of white smoke, carefully lay the salmon skin side down in the hot oil and turn the heat down slightly. Very gently shake the pan or use a thin spatula to scoot the fish a little bit to ensure that the skin is not sticking to the bottom of the pan. Reduce the heat again to medium and cook until the bottom third of the salmon’s flesh has been cooked through as indicated by its opaque appearance, about 3 minutes. Use a thin metal spatula to tilt the fish and check to see if the skin is golden brown and crispy. If it needs more crispness, increase the heat for a few seconds and check again. Remove the salmon from the pan and set skin side up on a plate. Pour off the excess fat from the pan and return to medium-low heat. Add the butter to the pan. When it is completely melted and has begun to foam, place the salmon in the butter flesh side down. Turn off the heat and let the salmon sit in the butter for about 1 1/2 minutes, then remove the salmon from the pan to a paper towel–lined dish to remove any excess butter.
Transfer the salmon to a serving dish or individual plates and sprinkle the skin with the finishing salt. Serve immediately. Serves 2.
Recipe by Thomas Keller, Chef/Owner, The French Laundry
hi bhaji chotya cooker madhe karayachi aahe vange dhuvun barik kapave cooker madhe oil takun garam zalyavar mohri aani jira tak nantar ginger garlic paste takavi 1tbsp the put turmeric, red chilli powder,coriander powder and garam masala
changla zalyavar kaplele vange tak...thoda shijnyapurata pani tak,mith ghal aani cooker lavun 3-4 shittya de..tu nahi cooker chya ;)
hi bhaji hirvi vangi asel tar chan lagte pan jambhlya vangyachi dekhil changli hote.
2..................Dane lavun bhaji
gravy: dane bhajun sala kadhun ghe 2-3 hirvya mirchya bhajun ghe 3-4 garlic cloves he sagala mixer madhe barik karun ghe. 1st dry firav aani nantar thoda pani ghalun purna fine paste hoi paryant barik kar
fodni: pan madhe oil garam karun mohri ghal, add little turmeric powder and coriander powder nantar gravy sathi keleli paste changli fry karun ghe..nit fry karun ghe...say for 2-3 mins on low flame nantar thoda pani ghal..thick gravy hoil itka aani chavipurta mith tak.
hi zali basic gravy hya madhe tu vangi/dudhi bhopla/beans or raw green tomatosghalu shakte
vangi/dudhi/beans barik kapun veglya bhandyat thoda mith ghalun shijavun ghyave nantar gravy madhe ghalun uklu de
1 vati dal 5-6 green chillies few peanuts 7-8 1 medium kanda kaplela
he sagla cooker madhe ekatra karun mau shijav cooker thanda zalyanantar dal chanli plain karun ghe ravi sael tar thik nahi tar chamcha firavoon kar
fodni: pan madhe oil garam karun tyat mohri,ginger garic paste ghalun ti changli zali ki tyat turmeric powder aani coriander powder tak aani nantar shjavleli dal tak.. add some water ...khup patal nako karun..thodi thik rahil itkach
mith tak aani changli ukalu de. hya bhajila main chav yete to kothimbirine khupshi kothimbir changli dhuvun kapun ghe aani ukaltana ghal. jevtana limbacha ras ghal...changli chav yeil. also with mango pickle tastes nice.
again this tastes nice with Bhakri
I m not very good @this but jst to tell u the recipe
kanda barik kapun bhajun ghe lalasr hoiparyant dry coconut pieces pan barik karun bhajun ghe(i used to use grated coconut which u get in market but taste changes a bit) ek chota tomato khaskhas(Poppy seeds) thoda paratvun ghe pan madhe tejpan
he sagla mixi madhe chan barik karun ghe..thoda pani ghatla tari chalel..pan thodach ghal.
fodni: hya bhajila nehmipeksha thoda jasta oil lagta oil garam karun tyat ginger garlic paste ghal ti changli zali ki low flame var mixi madhla masala changla brown hoi paryanta hou de..it may take some 7-8 mins nantar red chilli powder,tumrmeric powder,coriander powder aani garam masala tak.te changla zala ki tyat garam pani sod. mith ghalun ghe. changli ukali aali ki tyat kothimbir kapun ghal
aata hyamadhe varun jad shev takavi otherwise jst put boiled eggs. also u can put boiled chicken.
serve with Lemon and Sliced Onion.
5..................Leva Patil Vangyacha bharit
bhartachi vangi Spring Onions if u have otherwise normal onion will also do. hirvyamirchicha thecha(I hope u know how to make this..fre green chillies in few drops of oil then cover with lid.sfter it gets cold add some 3-4 cloves of garlic,green coriander and salt,grind it)
vange chan gas var bhajun ghe.. if u dont have flame wala gas there u can peel off the brinjals vut into small pieces and in cooker add very little water.5-6 whistles de..soft zalyanantar nit mash karun ghe spoon ne.
if u have Spring Onions seperate Green part and the white part cut into small pieces Fodni: oil g$aram zalyavar agadi thodi mohri ghalun tyat 1st spring onions che white pieces ghalun te thode brown zale ki green pieces tak after it is soft and cooked add Thecha 2 spoons or more according to taste. then add boiled/roasted brinjal.
somepeople add little lemon juice or put little curd also for change of taste.u can try if u want. at the end dont forget to add green coriander.
On one of those thanksgiving potluck Lunches at work, my co-worker had brought this cake...and there was not a a bit of crumb leftover...everyone just loved it. It was gracious of him to share the recipe... Here you go, Enjoy! Important tips for making successful cakes:
Separate egg white and yolks Beat egg whites well enough till it is firm or stiff like whipped cream. Be gentle and slow when adding other ingredients to the beaten egg whites.
· 5 Ripened Bananas, mashed · 3 eggs, whites and yolks separated · 3/4 Cups of vegetable Oil · 2 1/2 Cups of Wheat Flour · 1 1/2 teaspoons of Baking Soda · 1 1/2 teaspoons of Baking Powder · 1/2 teaspoons of salt · 3/4 Cups of Sugar · 1/2 Cups of Raisins, soaked in water · 1/2 Cups of Walnuts, broken into pieces · 1/2 Cups of Pecans, minced · 1 Carrot
Chicken Bones from baked chicken, and the gelatine from the baking tray if any.
1 small or half carrot
1 inch ginger sliced
few sprigs of cilantro
few sprigs of green onion
1/2 cup Rice
I use the leftover bones from earlier meals baked chicken. You may use entire chicken to make stock and keep the shredded meat to add to congee later.
So with the leftover bones ...
Boil the leftover bones and carcas of a baked chicken with a quarter onion, 1 small carrot, 1 inch sliced ginger, a few sprigs of cilantro and a little spring onion in water and then let it simmer for an hour or 2.
scoop and strain with fine mesh strainer the chicken stock from above in another vessel, add half a cup rice and cook it for may be up to an hour, pressure cook can speed it up if needed, or use the earlier cooked leftover rice.
when the rice breaks down from cooking add salt to taste.
Add crushed fried onions, chopped cilantro, chopped green onions mix and Enjoy :).
1. Roast the peanuts in a roasting pan @350 for 10min
2. Deshell them if they have shells
3. grind them in the food processor till coarse fine
4. add dates and grind...take a pinch and see it its binding together if not add more dates and grind.
5. form laddus from the mixture
May add cardamom powder, nutmeg powder either or both
1. Heat the Milk to a rolling boil
2. Simmer it for a while for a thicker yogurt
3. Keep it aside to cool till its lukewarm
4. Add a 1 spoon of starter yogurt culture, mix it well.
5. Leave it in a warm place like oven with light switched on to keep warm, for overnight or 6-8 hours
6. Yogurt is ready.
Add milk powder to the hot milk, to make it even more thicker.
Add heavy cream, for a creamier yogurt
Cultured Sour Cream:
Heat the heat cream till its warm, keep stirring
Add the culture and mix well
Keep it in a warm place like Oven with light on for overnight or 6-8 hours.
Grind to paste:Mint, Cilantro, Garlic, Ginger, Cloves, Cinnamon, Green chillies
Place a pressure cooker on a medium-high heat Add Oil/Ghee to the pressure cooker Add Cumin, Bay leaf, let it fry for about 15 seconds Add Chopped Onion saute till browned Add Turmeric Add the green paste made as mentioned above Add Chopped Veggies, let it cook a little bit, keep stirring Add the rinsed Basmati rice mix everything well, let the mixture cook for a bit, stir in between Add 3 cups of water, let it boil. Add salt per taste pressure cook for 8-10 min.
Variation: Add little spinach when making the green paste
1. Soak Rajma overnight or 4-5 hours
2. Pressure cook Rajma for 30 min, Check for soft beans, if not cook for more 5-10 min
3. Make a coarse paste of onion, ginger and garlic
4. Pour ghee in a pan on a medium heat
5. Put the onion ginger garlic paste in hot ghee carefully, and fry until light brown
6. Add tomato paste, coriander powder, rajma masala, half of the chopped cilantro
(and other optional ingredients) and cook till oil separates.
7. Add cooked rajma beans to the pan, add more water as necessary for a good consistency.
8. Add Cumin powder, and rest of the cilantro and let is boil for a few mins.